Banana Peanut Butter Breakfast Cookies

These healthy peanut butter oatmeal cookies are easy to adjust to your liking. You can mix and match your mix-ins. Use chocolate chips but raisins, dries cranberries or blueberries also tastes great. Feel free to use your favorite here and experiment, that is one of the best things with this recipe, it is so versatile!

Use a variety of nuts depending on what is in your my pantry. For this recipe I used walnuts but pecans or hazelnuts works wonderfully as well, use your favorite nuts.

For more healthy breakfast recipes with oats, try these Apple pie baked oats or these Banana blueberry oatmeal muffins.

Ingredients

These oatmeal breakfast cookies are healthy and easy to make. All you need are just a few basic ingredients listed below.

For the ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Bananas, the riper the better. Ripe banana are sweet and creamy and will make the best breakfast cookies.
• Natural peanut butter, or other nut butter of choice. Use smooth or crunchy.
• Maple syrup, or other liquid sweetener like agave syrup or honey for non vegan cookies.
• Quick cooking oats, they have a little finer texture then rolled oats.
• Cinnamon, a little warming cinnamon goes so well with the banana and peanut butter flavours.
• Salt, a little salt balances all the flavours.
• Chopped nuts, use your favourite! Either pecans, walnuts, almonds or hazelnuts tastes good, or a mix of all of them

Optional Mix-in of choice:

• Chocolate chips
• Raisins
• Cranberries
• Chopped dried fruit
• Chopped dates
• Blueberries

See recipe card for quantities.

Instructions

These healthy oatmeal and peanut butter cookies are easy to make in just one bowl. For the full written instructions, see the recipe card at the bottom.

1. Step 1: To a mixing bowl, add the bananas and mash well until creamy. 

2. Step 2: Add the peanut butter, maple syrup and vanilla extract and stir well.

3. Step 3: Add the rolled oats, chopped nuts, cinnamon and salt and stir well to combine. Fold in any optional mix in of choice, either chocolate chips or dried fruit.

4. Step 4: Using a cookie scooper or a spoon, divide the cooke dough into 3 tablespoon balls.

Step 5: Place them on the prepared baking sheet. Flatten with your hand to form a cookie shape.

Step 6: Bake for 15-18 minutes, they should be slightly golden brown on the edges, and still soft in the middle.

Allow the cookies to cool for 10 minutes on the baking sheet before removing them.

This is the perfect way of using those bananas that have gotten just a little bit to ripe for eating as they are. For this recipe, you WANT the bananas to be very brown and spotty. The riper the banana, the sweeter it is going to be.

Substitutions and Variations

• Gluten-free – Oats are naturally gluten-free, but they may contain traces of gluten. For a gluten free breakfast cookie, use a certified gluten-free rolled oats brand that can be found in the gluten-free section of the grocery store. 
• Vegan – To keep these cookies vegan, use maple syrup and plant-based chocolate chips if using.
• Sweetener  – The ripe banana will add a lot of sweetness in addition with a little maple syrup. Other options are honey for non vegan or agave syrup. For a sweeter cookie, add a little brown sugar or coconut sugar.
• Nut butter – This recipe uses natural peanut butter. Other great options are creamy almond butter or cashew butter or this homemade Pecan Almond Butter.
• Nuts – These Cookes have some chopped walnuts for great crunch and flavor. Add any chopped nuts of choice, some good options are chopped almonds, pecans or hazelnuts.

Storage

This recipe makes about 14 cookies, they keep for about 4-5 days in an airtight container stored in the fridge.

They can also be frozen for up to 3 months. Perfect to freeze and just take out one at a time as you need them.

Cookie recipes

Oatmeal recipes

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